Baked Rice with Gratin Asparagus Cream
This delicious and creamy rice pairs well with almost any stew, even with roasted meats, and will surprise your guests with this addictive sweet yet creamy rice.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
- 1/2 kilos white rice, cooked
- 1 canned corn kernels
- 2 cans table cream
- 2 cans sour cream, asparagus
- 2 Manchego cheese, sliced
- 90 grams butter
Preparation
1h
50 mins
Medium
- Previously, prepare 1/2 kg of white rice with the can of corn kernels and let it rest.
- Preheat the oven to 180 degrees.
- Grease a rectangular glass baking dish with the butter stick.
- In the blender, add the 2 cans of media crema and 2 medium cans of asparagus cream. Blend for one minute.
- In the already greased baking dish, add a very thin layer of rice (spread it out).
- Place a layer of manchego cheese on top of the rice so that it completely covers the rice.
- In the same way, cover with a layer, but now with the mixture, gradually until covered.
- Repeat steps 5, 6, and 7 until the baking dish is filled. Do it in layers.
- Put a final layer of cheese on top so that it melts when baked.
- Put it in the oven without aluminum foil for 50 minutes, or until you see the cream bubbling.
- And that's it! to be enjoyed with your favorite stew!
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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